Preheat oven 375 Using an electric mixer, beat butter and sugar together in a medium size mixing bowl until light and fluffy. Add eggs, mix well after each. Combine oats, flour, baking soda and salt in seperate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in died cherries and white chocolate. Drop by large rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 13 minutes or until golden brown. Cool on wire rack

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They can be frozen for up to one month in an airtight container and taste the same as the day you made them